Fresh Vegetable Salad with Yogurt Dressing

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Fresh Vegetable Salad with Yogurt Dressing
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
225
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie225 kcal(11 %)
Protein10.86 g(11 %)
Fat1.24 g(1 %)
Carbohydrates50.11 g(33 %)
Sugar added1.05 g(4 %)
Roughage8.38 g(28 %)
Vitamin A215.9 mg(26,988 %)
Vitamin D0.29 μg(1 %)
Vitamin E0.72 mg(6 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.22 mg(20 %)
Niacin4.46 mg(37 %)
Vitamin B₆0.65 mg(46 %)
Folate96.84 μg(32 %)
Pantothenic acid0.71 mg(12 %)
Biotin3.92 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C109.32 mg(115 %)
Potassium1,376.87 mg(34 %)
Calcium107.55 mg(11 %)
Magnesium72.38 mg(24 %)
Iron2.55 mg(17 %)
Iodine2.09 μg(1 %)
Zinc1.3 mg(16 %)
Saturated fatty acids0.24 g
Cholesterol0.74 mg

Ingredients

for
4
Ingredients
500 grams
2
150 grams
2
Bell peppers (Red and yellow)
2
1
Red Onion
150 grams
corn kernels (canned)
100 grams
2 tablespoons
1 pinch
2 tablespoons

Preparation steps

1.

Peel the potatoes, rinse, chop and bring to a boil in salted water. Cook until tender, about 15 minutes. Rinse zucchini, trim and cut into thin strips. Add zucchini and peas to the potatoes during the final 1-2 minutes of cooking time and continue cooking. Then drain, rinse in cold water and drain in a colander.

2.

Rinse bell peppers, trim and cut into strips. Rinse the tomatoes, cut into quarters, remove seeds and cut into strips. Peel onion, halve and cut into strips. Drain the corn and mix with all the prepared ingredients. Divide among bowls or plates.

3.

Mix yogurt with lemon juice, 1-2 tablespoons of water and sugar. Season with salt.

4.

Drizzle dressing over the vegetables and serve sprinkled with chives.